Kuih Sarlat aka Seri Muka

Recipe Adapted fr Travellingfoodies - Kuih Sarlat aka Seri Muka

Ingredients:

Bottom layer

300g glutinous rice, rinsed
200ml fresh coconut milk
1 tsp salt
3-4 pieces of pandan leaves
25-30 blue bunga telang (butterfly pea flower) (soak in 50ml warm water), can be replaced with blue food colouring 

Top layer

3 medium eggs (appro. 55 g each)
200 ml fresh thick coconut milk
150g fine granulated sugar
20-30 pieces of pandan leaves, rinsed and cut into small pieces
100 ml water
10g corn starch
35g  plain flour

Method:

1. In a saucepan, boil water and bunga telang. Allow to simmer with lid on for 3-5 min before turning off flame and steep for 10-15 min. Leave to cool down slightly before use.
2. Rinse the glutinous rice until water is reasonably clear.
3. Divide the washed glutinous rice into 3 parts. Place 2 parts in a bowl and add water until rice grains are completely submerged. Place the remaining last part in a separate bowl and add bunga telang juice over it. Top up with some water if necessary, ensuring that all the rice grains are covered in the blue liquid.
4. Soaked glutinous rice for at least 6 hours, preferably overnight.
5. Drain the glutinous rice that had soaked overnight and spread out onto two separate plates for steaming. Add in pandan leaves, salt and fresh coconut milk and give it a good stir.
6. Divide the coconut milk into 3 parts, and drizzle 2 parts into the plate with “white rice” and one part into the plate with “blue rice”. 
7. Place the plates into a steamer and steam at high heat for 20 min.
8. While waiting for the glutinous rice to steam, place the pandan leaves and water in a food blender and blend until a fine pulp is obtained.  Drain the pandan juice over a sieve and squeeze as much juice out of the pulp as possible. 
9. In a mixing bowl, add eggs and sugar. Whisk slightly and proceed to add coconut milk, 100 ml pandan juice, plain flour and corn flour. Stir well until smooth and free from lumps. Set aside.
10. When the glutinous rice is done steaming, combine the two parts into a slightly greased 7″ square tin and press down firmly. 
11. Return to work on the custard layer, strain the mixture in (9) into a heat-proof or metal bowl and sit this bowl over a pan of gently simmering water. Stir continuously until custard just begins to thicken. Note that the custard batter should still be very fluid and not viscous.
12. Pour the slightly thicken custard mixture carefully over the rice layer and steam on low fire until the custard layer sets. It should take approroximately 30 mins. Wrap the lid with a large towel to catch any condensation.
13. Leave the kuih to cool completely (about 6 hours) before cutting.